Cited by 227Phytochemicals and Antioxidant ActivitiesOrganic Food and AgricultureFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 20 of the 20 references it cites were found in a registry or an index.

Polyphenol content and antioxidant capacity in organic and conventional plant foods

Open access

Faller, A.L.K., Fialho, E.·2010·Journal of Food Composition and Analysis

DOI 10.1016/j.jfca.2010.01.003

Open this paper in CoChat — free account Open PDF

Abstract

Fruit and vegetable intake is associated with lower risk of chronic diseases as a result of consumption of antioxidant substances. Organic foods are thought to have higher antioxidant capacity, because this form of agricultural management could induce synthesis of secondary compounds such as polyphenols. The objective of this work is to evaluate polyphenol content and antioxidant capacity in organically (OG) and conventionally (CV) grown fruits and vegetables, as well as in different parts of the plants. Soluble and hydrolysable polyphenols were quantified by Folin–Ciocalteu reagent, and the antioxidant capacity was measured by the DPPH radical method. The results showed that organic fruits tend to have higher hydrolysable polyphenol contents than conventional ones, with values being 11.5% in orange peels, to 72.6% in papaya peels, higher for hydrolysable polyphenols. Fruit peels also showed higher concentration of polyphenols than pulp, reaching, for bananas and tangerines, twice the amount found in pulps, which reflected in higher antioxidant capacity. Polyphenol content and antioxidant capacity varied among organic and conventional vegetables with no prevalence from either agricultural type. This study suggests that the effect of organic practices results in different effect patterns according to the plant species analysed, with fruits being more susceptible to the induction of polyphenol synthesis, and the greatest accumulation of polyphenols in external plant tissues. In general, organic agriculture results in food products with similar or slightly higher polyphenol content and antioxidant capacity.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1016/j.jfca.2010.01.003

Cites

20 of 20 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Stress-Induced Phenylpropanoid Metabolism
Dixon, R. A., & Paiva, N. L. (1995) · The Plant Cell · doi:10.1105/tpc.7.7.1085 · Cited by 4,754
Antioxidant properties of phenolic compounds
Rice-Evans, C. A., Miller, N., & Paganga, G. (1997) · Trends in Plant Science · doi:10.1016/s1360-1385(97)01018-2 · Cited by 4,491
Polyphenols and disease risk in epidemiologic studies
Arts, I. C., & Hollman, P. C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.317s · Cited by 1,916
Polyphenols: Antioxidants and beyond
Scalbert, A., Johnson, I. T., & Saltmarsh, M. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.215s · Cited by 1,836
Fruits and vegetables in the prevention of cellular oxidative damage
Prior, R. L. (2003) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/78.3.570s · Cited by 574
Organic Foods
Winter, C. K., & Davis, S. F. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00196.x · Cited by 436
The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue
Reyes, L. F., Villarreal, J. E., & Cisneros‐Zevallos, L. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.03.032 · Cited by 386
Flavonoids and Heart Health: Proceedings of the ILSI North America Flavonoids Workshop, May 31–June 1, 2005, Washington, DC1, , ,
Erdman, J. W., Balentine, D. A., Arab, L., Beecher, G. R., Dwyer, J. T., Folts, J. D., Harnly, J. M., Hollman, P. C. H., Keen, C. L., Mazza, G., et al. (2007) · Journal of Nutrition · doi:10.1093/jn/137.3.718s · Cited by 363
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
Faller, A. L. K., & Fialho, E. (2008) · Food Research International · doi:10.1016/j.foodres.2008.10.009 · Cited by 309
Self-citation
Variation in content of bioactive components in broccoli
Jeffery, E. H., Brown, A., Kurilich, A. C., Keck, A.-S., Matusheski, N. V., Klein, B. P., & Juvik, J. A. (2003) · Journal of Food Composition and Analysis · doi:10.1016/s0889-1575(03)00045-0 · Cited by 273

Show all 20 references

Sorted by citations

Resources and Biological Activities of Natural Polyphenols
Li, A., Li, S., Zhang, Y., Xu, X., Chen, Y., & Li, H. (2014) · Nutrients · doi:10.3390/nu6126020 · Cited by 939
Role of organic farming for achieving sustainability in agriculture
Gamage, A., Gangahagedara, R., Gamage, J., Jayasinghe, N., Kodikara, N., Suraweera, P., & Merah, O. (2023) · Farming System · doi:10.1016/j.farsys.2023.100005 · Cited by 764
Bioactive compounds in banana and their associated health benefits – A review
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.03.033 · Cited by 531
Phenolic compounds within banana peel and their potential uses: A review
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.006 · Cited by 381
Fruit peel waste: characterization and its potential uses
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2017) · Current Science · doi:10.18520/cs/v113/i03/444-454 · Cited by 272
Flavonoids - From Biosynthesis to Human Health
Justino, G. C. (2017) · InTech eBooks · doi:10.5772/65575 · Cited by 204
Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure
Ma, M., & Mu, T. (2015) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2015.09.030 · Cited by 188
Phenolic compound explorer: A mid-infrared spectroscopy database
Abbas, O., Compère, G., Larondelle, Y., Pompeu, D. R., Rogez, H. L. G., & Baeten, V. (2017) · Vibrational Spectroscopy · doi:10.1016/j.vibspec.2017.05.008 · Cited by 188
Organic Farming, Soil Health, and Food Quality: Considering Possible Links
Reeve, J. R., Hoagland, L., Villalba, J. J., Carr, P. M., Atucha, A., Cambardella, C. A., Davis, D. R., & Delate, K. M. (2016) · Advances in agronomy · doi:10.1016/bs.agron.2015.12.003 · Cited by 186
Polyphenols in Health and Disease: Gut Microbiota, Bioaccessibility, and Bioavailability
Bié, J., Sepodes, B. M. N., Fernandes, P. C. D. B., & Ribeiro, M. H. L. (2023) · Compounds · doi:10.3390/compounds3010005 · Cited by 208
Nutrition, Well-Being and Health
(2012) · doi:10.5772/1864 · Cited by 178
Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)
Crecente‐Campo, J., Damaceno, M. N., Romero-Rodríguez, M. A., & Vázquez‐Odériz, M. L. (2012) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2012.07.004 · Cited by 164
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2412-8 · Cited by 157
Phenolic Constituents and Antioxidant Capacity of Four Underutilized Fruits from the Amazon Region
Gordon, A., Jungfer, E., da Silva, B. A., Maia, J. G. S., & Marx, F. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201039r · Cited by 156
Postharvest quality and composition of organically and conventionally produced fruits: A review
Mditshwa, A., Magwaza, L. S., Tesfay, S. Z., & Mbili, N. C. (2017) · Scientia Horticulturae · doi:10.1016/j.scienta.2016.12.033 · Cited by 141
Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks
Wang, Y., Zhang, M., & Mujumdar, A. S. (2012) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.12.011 · Cited by 140
Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study
Xie, F., Li, M., Lan, X., Zhang, W., Gong, S., Wu, J., & Wang, Z. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.05.012 · Cited by 134
An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health
Bhardwaj, R. L., Parashar, A., Parewa, H. P., & Vyas, L. (2024) · Foods · doi:10.3390/foods13060877 · Cited by 129
Nanoencapsulation of polyphenols for protective effect against colon–rectal cancer
Santos, I. S., Ponte, B. M., Boonme, P., Silva, A. M., & Souto, E. B. (2012) · Biotechnology Advances · doi:10.1016/j.biotechadv.2012.08.005 · Cited by 123
Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes
Garcia-Mendoza, M. D. P., de Paula, J. T., Paviani, L. C., Cabral, F. A., & Martínez‐Correa, H. A. (2015) · LWT · doi:10.1016/j.lwt.2015.01.026 · Cited by 119
Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review
Pérez-Gregório, R., Regueiro, J., Simal‐Gándara, J., Rodrigues, A. S., & Almeida, D. P. F. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.624283 · Cited by 110
Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice
Sánchez‐Vega, R., Elez‐Martínez, P., & Martín‐Belloso, O. (2014) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2014.12.002 · Cited by 102
Waste to Wealth: A Case Study of Papaya Peel
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2018) · Waste and Biomass Valorization · doi:10.1007/s12649-017-0181-x · Cited by 95
Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars
Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12025 · Cited by 99
Phytochemicals of papaya and its traditional health and culinary uses – A review
Ikram, E. H. K., Stanley, R. A., Netzel, M. E., & Fanning, K. (2015) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2015.02.010 · Cited by 88
Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams
Kovačević, D. B., Putnik, P., Dragović‐Uzelac, V., Vahčić, N., Babojelić, M. S., & Levaj, B. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.063 · Cited by 87
Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice
Queiroz, C., Moreira, C. F. F., Lavinas, F. C., Lopes, M. L. M., Fialho, E., & Valente‐Mesquita, V. L. (2010) · High Pressure Research · doi:10.1080/08957959.2010.530598 · Cited by 84
Self-citation
Comparative analysis of multiple ingredients in Rosa roxburghii and R . sterilis fruits and their antioxidant activities
He, J., Zhang, Y.-H., Ma, N., Zhang, X., Liu, M., & Fu, W.-M. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.08.058 · Cited by 81
Antioxidant and Anti-Fatigue Activities of Phenolic Extract from the Seed Coat of Euryale ferox Salisb. and Identification of Three Phenolic Compounds by LC-ESI-MS/MS
Wu, C., Chen, R., Wang, X., Shen, B., Yue, W., & Wu, Q. (2013) · Molecules · doi:10.3390/molecules180911003 · Cited by 77
Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers
Sinkovič, L., Demšar, L., Žnidarčić, D., Vidrih, R., Hribar, J., & Treutter, D. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.06.024 · Cited by 77
Optimization of a polyphenol extraction method for sweet orange pulp (Citrus sinensis L.) to identify phenolic compounds consumed from sweet oranges
Iglesias‐Carres, L., Mas‐Capdevila, A., Bravo, F. I., Aragonès, G., Muguerza, B., & Arola‐Arnal, A. (2019) · PLoS ONE · doi:10.1371/journal.pone.0211267 · Cited by 77
Antioxidant and Anticancer Activities of Broccoli By-Products from Different Cultivars and Maturity Stages at Harvest
Hwang, J., & Lim, S.-B. (2015) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2015.20.1.8 · Cited by 74
A Comparative Study between Conventional and Advanced Extraction Techniques: Pharmaceutical and Cosmetic Properties of Plant Extracts
Maaiden, E. E., Bouzroud, S., Nasser, B., Moustaid, K., Mouttaqi, A. E., Ibourki, M., Boukcim, H., Hirich, A., Kouisni, L., & Kharrassi, Y. E. (2022) · Molecules · doi:10.3390/molecules27072074 · Cited by 80
Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion (Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field Study
Ren, F., Reilly, K., Kerry, J. P., Gaffney, M. T., Hossain, M. B., & Rai, D. K. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b01352 · Cited by 69
Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars
Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.09.120 · Cited by 68
Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour
de Abreu, J. P., Quintino, I., Pascoal, G. D. F. L., Postingher, B. M., Cadena, R. D. S., & Teodoro, A. J. (2019) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14100 · Cited by 67
High pressure carbon dioxide pasteurization of fresh-cut carrot
Spilimbergo, S., Komes, D., Vojvodić, A., Levaj, B., & Ferrentino, G. (2012) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2012.12.002 · Cited by 65
Brazilian Fetal Cardiology Guidelines - 2019
Pedra, S. R. F. F., Zielinsky, P., Binotto, C. N., Martins, C. N., da Fonseca, E. S. V. B., Guimarães, I. C. B., Corrêa, I. V. D. S., Pedrosa, K. L. M., Lopes, L. M., Nicoloso, L. H. S., et al. (2019) · Arquivos Brasileiros de Cardiologia · doi:10.5935/abc.20190075 · Cited by 63
Functional modifications by physical treatments of dietary fibers used in food formulations
Spotti, M. J., & Campanella, O. H. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2017.10.003 · Cited by 63
Agrobiotechnology Goes Wild: Ancient Local Varieties as Sources of Bioactives
Berni, R., Cantini, C., Romi, M., Hausman, J.-F., Guerriero, G., & Cai, G. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19082248 · Cited by 63
Organic versus conventional beetroot. Bioactive compounds and antioxidant properties
Carrillo, C., Pérez, D. F. W., Hallmann, E., Kazimierczak, R., & Rembiałkowska, E. (2019) · LWT · doi:10.1016/j.lwt.2019.108552 · Cited by 63
Early effects of salt stress on the physiological and oxidative status of the halophyte Lobularia maritima
Hsouna, A. B., Ghneim‐Herrera, T., Romdhane, W. B., Dabbous, A., Saad, R. B., Brini, F., Abdelly, C., & Hamed, K. B. (2020) · Functional Plant Biology · doi:10.1071/fp19303 · Cited by 56
Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds
Gudiño, I., Martı́n, A., Casquete, R., Prieto, M. H., Ayuso, M. C., & Córdoba, M. D. G. (2022) · Scientia Horticulturae · doi:10.1016/j.scienta.2022.111284 · Cited by 56
Good Taste Tastes Good. Cultural Capital as a Determinant of Organic Food Purchase by Italian Consumers: Evidence and Policy Implications
Agovino, M., Crociata, A., Quaglione, D., Sacco, P. L., & Sarra, A. (2017) · Ecological Economics · doi:10.1016/j.ecolecon.2017.05.029 · Cited by 58
Phenolic Components and Health Beneficial Properties of Onions
Ren, F., & Zhou, S. (2021) · Agriculture · doi:10.3390/agriculture11090872 · Cited by 54
Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction
Malićanin, M. V., Rac, V. A., Antić, V., Antić, M., Palade, L. M., Kefalas, P., & Rakić, V. M. (2014) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-014-2441-2 · Cited by 52
Evaluation of the status quo of polyphenols analysis: Part I—phytochemistry, bioactivity, interactions, and industrial uses
Sanches-Silva, A. T., Reboredo‐Rodríguez, P., Süntar, I. P., Sureda, A., Belwal, T., Loizzo, M. R., Tundis, R., Sobarzo‐Sánchez, E., Rastrelli, L., Forbes-Hernández, T. Y., et al. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12629 · Cited by 51
Horticulture, biodiversity and nutrition
Lutaladio, N., Burlingame, B., & Crews, J. (2010) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.08.001 · Cited by 50
Valorization of banana peel: a biorefinery approach
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2016) · Reviews in Chemical Engineering · doi:10.1515/revce-2015-0063 · Cited by 49
Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts
Jeon, Y.-A., Chung, S. W., Kim, S. C., & Lee, Y. J. (2022) · Foods · doi:10.3390/foods11203211 · Cited by 49
Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide
Marszałek, K., Krzyżanowska, J., Woźniak, Ł., & Skąpska, S. (2016) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2016.07.016 · Cited by 48
Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium
Czech, A., Szmigielski, M., & Sembratowicz, I. (2022) · Scientific Reports · doi:10.1038/s41598-022-23497-y · Cited by 45
Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
Reche, J., Hernández, F., Almansa, M. S., Carbonell-Barrachina, Á. A., Legua, P., & Amorós, A. (2018) · LWT · doi:10.1016/j.lwt.2018.10.012 · Cited by 44
Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins
Aguié‐Béghin, V., Foulon, L., Soto, P., Crônier, D., Corti, E., Legée, F., Cézard, L., Chabbert, B., Maillard, M., Huijgen, W. J. J., et al. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b03686 · Cited by 42
Antioxidant activity and polyphenolic content of Phragmites karka under saline conditions.
Abideen, Z., Qasim, M., Rasheed, A., Adnan, M. Y., Gul, B., & Khan, M. A. (2015) · Cited by 42
Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review
Bishnoi, S., Sharma, S., & Agrawal, H. (2023) · Indian Journal of Microbiology · doi:10.1007/s12088-023-01100-w · Cited by 45
Onions: A Source of Flavonoids
Rodrigues, A. S., Almeida, D. P. F., Simal‐Gándara, J., & Pérez-Gregório, R. (2017) · InTech eBooks · doi:10.5772/intechopen.69896 · Cited by 40
Deep Eutectic Solvents for the Food Industry: Extraction, Processing, Analysis, and Packaging Applications – A Review
Castro-Muñoz, R., Can Karaça, A., Saeed Kharazmi, M., Boczkaj, G., Hernández-Pinto, F. J., Anusha Siddiqui, S., & Jafari, S. M. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2230500 · Cited by 54
Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits
Reche, J., Hernández, F., Almansa, M. S., Carbonell-Barrachina, Á. A., Legua, P., & Amorós, A. (2018) · LWT · doi:10.1016/j.lwt.2018.08.023 · Cited by 39
ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS
Bernacchia, R., Preti, R., & Vinci, G. (2016) · Italian Journal of Food Science · doi:10.14674/1120-1770/ijfs.v224 · Cited by 39
A comparative study on quality attributes and physiological responses of organic and conventionally grown table grapes during cold storage
Zahedipour‐Sheshglani, P., Asghari, M., Abdollahi, B., Alizadeh, M., & Danesh, Y. R. (2018) · Scientia Horticulturae · doi:10.1016/j.scienta.2018.11.077 · Cited by 37
Microwave-Assisted Extraction of Phenolic Compounds from Broccoli (Brassica oleracea) Stems, Leaves, and Florets: Optimization, Characterization, and Comparison with Maceration Extraction
García, S. L. R., & Raghavan, V. (2022) · Recent Progress in Nutrition · doi:10.21926/rpn.2202011 · Cited by 37
A DPPH· kinetic approach on the antioxidant activity of various parts and ripening levels of papaya (Carica papaya L.) ethanolic extracts
Iordănescu, O. A., Băla, M., Gligor (Pane), D., Zippenfening, S. E., Cugerean, M. I., Petroman, M. I., Hădărugă, D. I., Hădărugă, N. G., & Riviş, M. (2021) · Plants · doi:10.3390/plants10081679 · Cited by 33
Microwave-assisted extraction and anti-oxidation activity of polyphenols from lotus (Nelumbo nucifera Gaertn.) seeds
Zhang, Y., Zheng, B., Tian, Y., & Huang, S. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0210-2 · Cited by 33
Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems
Ren, F., Reilly, K., Gaffney, M. T., Kerry, J. P., Hossain, M. B., & Rai, D. K. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8138 · Cited by 33
Plant polyphenols to enhance the nutritional and sensory properties of chocolates
Sim, S. Y. J., Ng, J. W., Ng, W. K., Forde, C. G., & Henry, C. J. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.12.092 · Cited by 32
Serviceberry, a berry fruit with growing interest of industry: Physicochemical and quali-quantitative health-related compound characterisation
Donno, D., Cerutti, A. K., Mellano, M. G., Prgomet, Ž., & Beccaro, G. L. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.07.014 · Cited by 32
Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects
Park, Y. S., Ham, K., Kang, S., Park, Y.-K., Namieśnik, J., Hanna Leontowicz, A., Maria Leontowicz, A., Ezra, A., Trakhtenberg, S., & Gorinstein, S. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3010614 · Cited by 31
Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars
Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2015) · Food Science & Nutrition · doi:10.1002/fsn3.208 · Cited by 30
Biomolecules and Natural Medicine Preparations: Analysis of New Sources of Bioactive Compounds from Ribes and Rubus spp. Buds
Donno, D., Mellano, M. G., Cerutti, A. K., & Beccaro, G. L. (2016) · Pharmaceuticals · doi:10.3390/ph9010007 · Cited by 30
Pomegranate fruit peel: A sustainable bioresource in food preservation
Mohlamonyane, M. J., Adeyemi, J. O., & Fawole, O. A. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105532 · Cited by 36
Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic
Barreto, N. M. B., Pimenta, N., Braz, B. F., Freire, A. S., Santelli, R. E., de Oliveira, A. C., Bastos, L. H. P., Cardoso, M. H. W. M., Monteiro, M. C., Diógenes, M. E. L., et al. (2021) · Foods · doi:10.3390/foods10040900 · Cited by 29
Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems
KARAOSMANOĞLU, H. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16717 · Cited by 29
Bioactive Compounds and Stability of Organic and Conventional Vitislabrusca Grape Seed Oils
Assumpção, C. F., Nunes, I. L., Mendonça, T. A., Bortolin, R. C., Jablonski, A., Flôres, S. H., & Rios, A. D. O. (2015) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-015-2742-0 · Cited by 29
Potentials of Musa Species Fruits against Oxidative Stress-Induced and Diet-Linked Chronic Diseases: In Vitro and In Vivo Implications of Micronutritional Factors and Dietary Secondary Metabolite Compounds
Oyeyinka, B. O., & Afolayan, A. J. (2020) · Molecules · doi:10.3390/molecules25215036 · Cited by 37
Differences between organic and conventional leafy green vegetables perceived by university students
da Cunha, D. T., Antunes, A. E. C., da Rocha, J. G., Dutra, T. G., Manfrinato, C. V., de Oliveira, J. M., & Rostagno, M. A. (2019) · British Food Journal · doi:10.1108/bfj-08-2018-0503 · Cited by 26
Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review
Manzoor, A., & Ahmad, S. (2021) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.1c00235 · Cited by 31
Essential Oil Composition and Bioactive Properties of Lemon Balm Aerial Parts as Affected by Cropping System and Irrigation Regime
Chrysargyris, A., Petropoulos, S. A., & Tzortzakis, N. (2022) · Agronomy · doi:10.3390/agronomy12030649 · Cited by 26
UPLC/ESI-Q-TOF-MS analysis of (poly)phenols, tocols and amino acids in Chaenomeles leaves versus in vitro anti-enzyme activities
Turkiewicz, I. P., Wojdyło, A., Tkacz, K., & Nowicka, P. (2022) · Industrial Crops and Products · doi:10.1016/j.indcrop.2022.114829 · Cited by 24
In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers
Sinkovič, L., Jamnik, P., Korošec, M., Vidrih, R., & Meglič, V. (2020) · BMC Plant Biology · doi:10.1186/s12870-020-2256-2 · Cited by 23
Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
Mendes, N. D. S. R., Ruffi, C. R. G., Lage, M. E., Becker, F. S., De-Melo, A. A. M., da Silva, F. A., & Damiani, C. (2013) · Food Science and Technology · doi:10.1590/s0101-20612013000400019 · Cited by 24
Composición Fisicoquímica y Propiedades Antioxidantes de Genotipos Nativos de Papa Criolla ( Solanum tuberosum Grupo Phureja)
Lasso, M. D. S. C., Arbeláez, A., Rojano, B. A., & Ñuztez-Lopez, C. E. (2018) · Información tecnológica · doi:10.4067/s0718-07642018000300205 · Cited by 23
Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity
Fernanda, D. O. P., Renata, D. S. P., Lana, D. S. R., & Anderson, J. T. (2016) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2016.15386 · Cited by 22
A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion
Cuevas, F. J., Pereira‐Caro, G., Muñoz–Redondo, J. M., Ruiz‐Moreno, M. J., Montenegro, J. C., & Moreno‐Rojas, J. M. (2019) · Food Control · doi:10.1016/j.foodcont.2019.04.012 · Cited by 22
The effect of organic farming on total phenols, total flavonoids, brown compounds and antioxidant activity of spent coffee grounds from Mexico
Ozuna, C., Mulík, S., Valdez-Rodríguez, B., Abraham-Juárez, M. D. R., & Lopez, C. (2019) · Biological Agriculture & Horticulture · doi:10.1080/01448765.2019.1704876 · Cited by 23
Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS
Liu, Z., Shi, L., Qi, Y., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. R. (2022) · Processes · doi:10.3390/pr10091811 · Cited by 22
Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity
Cruz‐Carrión, Á., de Azua, M. J. R., Muguerza, B., Mulero, M., Bravo, F. I., Arola‐Arnal, A., & Suárez, M. (2023) · Plants · doi:10.3390/plants12010183 · Cited by 20
Morphological Characters, Phytochemical Profile and Biological Activities of Novel Garden Roses Edible Cultivars
Simin, N. Đ., Lesjak, M. M., Živanović, N., Tanjga, B. B., Orčić, D., & Ljubojević, M. (2023) · Horticulturae · doi:10.3390/horticulturae9101082 · Cited by 20
Sugar Cane Stillage: A Potential Source of Natural Antioxidants
Caderby, E., Baumberger, S., Hoareau, W., Fargues, C., Decloux, M., & Maillard, M. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4039474 · Cited by 20
Yield and bulb quality of storage onion cultivars as affected by farming system and nitrogen dose
Golubkina, N., Amalfitano, C., Sękara, A., Tallarita, A. V., Pokluda, R., Stoleru, V., Cuciniello, A., Агафонов, А. Ф., Kalisz, A., HAMBURDA, S. B., et al. (2021) · Scientia Horticulturae · doi:10.1016/j.scienta.2021.110751 · Cited by 19
New Garden Rose (Rosa × hybrida) Genotypes with Intensely Colored Flowers as Rich Sources of Bioactive Compounds
Simin, N. Đ., Živanović, N., Tanjga, B. B., Lesjak, M. M., Narandžić, T., & Ljubojević, M. (2024) · Plants · doi:10.3390/plants13030424 · Cited by 18
Evaluation of antioxidant activity of grapevine leaves extracts (Vitis labrusca) in liver of Wistar rats
Schaffer, T. K., Wohlenberg, M. F., Medeiros, N. D. S., MARTINS, J. B., Agostini, F., Funchal, C., & Dani, C. (2016) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765201620140658 · Cited by 18
Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
Alvites-Misajel, K., García-Gutiérrez, M., Miranda-Rodríguez, C., & Ramos-Escudero, F. (2019) · Grasas y Aceites · doi:10.3989/gya.0462181 · Cited by 17
Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization
García-Mier, L., Meneses-Reyes, A. E., Jimenez-Garcia, S. N., Mercado-Luna, A., García‐Trejo, J. F., Contreras-Medina, L. M., & Feregrino‐Pérez, A. A. (2021) · Journal of Food Quality · doi:10.1155/2021/6620446 · Cited by 17
Comparison of Nutritional and Physicochemical Quality of Rice Under Organic and Standard Production Systems
Bagchi, T. B., Ghosh, A., Kumar, U., Chattopadhyay, K., Sanghamitra, P., Ray, S., Adak, T., & Sharma, S. (2016) · Cereal Chemistry · doi:10.1094/cchem-01-16-0001-r · Cited by 17
Antioxidant capacity and polyphenols in buckwheat seeds from fenugreek/buckwheat intercrops as influenced by fertilization
Salehi, A., Fallah, S., Kaul, H., & Zitterl‐Eglseer, K. (2018) · Journal of Cereal Science · doi:10.1016/j.jcs.2018.06.004 · Cited by 16
Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health
Evers, D., & Deuer, H. (2012) · InTech eBooks · doi:10.5772/31077 · Cited by 17
Organic versus conventional globe artichoke: Influence of cropping system and harvest date on physiological activity, physicochemical parameters, and bioactive compounds
Palma, A., Cossu, M., Deligios, P. A., Ledda, L., Tiloca, M. T., Sassu, M. M., & D’Aquino, S. (2023) · Scientia Horticulturae · doi:10.1016/j.scienta.2023.112304 · Cited by 15
Ultrasonic-Assisted Extraction of Antioxidants from Perilla frutescens Leaves Based on Tailor-Made Deep Eutectic Solvents: Optimization and Antioxidant Activity
Jiao, P., He, X., Ma, S., Wang, S., & Niu, Q. (2023) · Molecules · doi:10.3390/molecules28227554 · Cited by 15
Enhancing Polyphenol Bioavailability through Nanotechnology: Current Trends and Challenges
Monfalouti, H. E., & Kartah, B. E. (2024) · Biochemistry · doi:10.5772/intechopen.1005764 · Cited by 15

Authors: Faller, A. L. K., & Fialho, E.
Affiliations: Universidade Federal do Rio de Janeiro (BR)
Corresponding author: Fialho, E.
ORCID: Faller, A.L.K.
Fialho, E.
Venue: Journal of Food Composition and Analysis
Publisher: Elsevier BV
Published: 2010-09
Volume: 23
Issue: 6
Pages: 561-568
ISSN: 0889-1575 (ISSN-L)
DOI: 10.1016/j.jfca.2010.01.003
OpenAlex: W2046560543
Semantic Scholar: 9d1269a3c455a1fa69246ba9ed72acc762c385e0
Cited by: 226
References: 20
Citations by year: 2026: 13 · 2025: 15 · 2024: 19 · 2023: 16 · 2022: 14 · 2021: 16 · 2020: 7 · 2019: 14 · 2018: 15 · 2017: 16 · 2016: 20 · 2015: 15 · 2014: 16 · 2013: 9 · 2012: 11
FWCI: 6.22
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 219 d)
Locations: Journal of Food Composition and Analysis (publishedVersion)
Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Plant Science › Organic Food and Agriculture
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: polyphenols, antioxidant capacity, organic farming, conventional farming, organic vs conventional food, fruits, vegetables, fruit peel, DPPH radical scavenging, plant tissue distribution

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Polyphenol content and antioxidant capacity in organic and conventional plant foods

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks